40+ Easy and Elegant Holiday Dairy-Free Shrimp Recipes for Your Spread

The holidays are a time for indulgent meals, but that doesn’t mean you need to compromise on your dietary preferences or restrictions.

If you’re looking for creative, delicious, and dairy-free options for your holiday table, shrimp is the perfect ingredient to highlight.

Seafood brings lightness, elegance, and vibrant flavors to any meal, and shrimp is incredibly versatile, making it an ideal choice for festive dishes.

Whether you’re planning a holiday dinner, a brunch spread, or a lighter appetizer selection, these 40+ dairy-free shrimp recipes will offer something for everyone.

From savory shrimp tacos to rich shrimp scampi and inventive shrimp salads, you’ll find plenty of ideas to elevate your holiday meals while keeping them free of dairy.

In this collection, you’ll discover a variety of shrimp recipes that suit every occasion—each one dairy-free and bursting with festive flavors.

These recipes don’t just cater to those with dietary restrictions; they are delicious enough to be enjoyed by all guests, making them perfect for your next holiday gathering.

Let’s dive into these tempting shrimp dishes that will make your celebrations unforgettable!

40+ Easy and Elegant Holiday Dairy-Free Shrimp Recipes for Your Spread

With these 40+ holiday dairy-free shrimp recipes, you can rest assured that your holiday meals will be both delicious and accommodating to those with dietary restrictions.

The variety of shrimp dishes offered—whether they’re rich, light, spicy, or savory—ensures that there is something to suit every palate.

Whether you’re making shrimp appetizers for a party, creating a beautiful main course, or preparing a festive seafood salad, these recipes will inspire your cooking and help make your holiday gatherings even more special.

So, embrace the flavors of the season and impress your guests with these mouthwatering dairy-free shrimp creations.

Dairy-Free Shrimp Scampi

This Dairy-Free Shrimp Scampi is a flavorful, gluten-free version of the classic Italian-American dish. With a rich garlic and lemon sauce made from olive oil and fresh herbs, this recipe is perfect for your holiday table. Serve it over gluten-free pasta, or for a lighter option, enjoy it with zucchini noodles for a fresh, flavorful twist that everyone can enjoy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or vegetable broth)
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 lb gluten-free pasta or zucchini noodles (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 1-2 minutes until fragrant.
2. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using), and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Pour in the white wine (or vegetable broth), scraping up any bits from the bottom of the skillet. Stir in the lemon zest and juice, then let the sauce simmer for 2-3 minutes until slightly reduced.
4. Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes, allowing the shrimp to reheat.
5. Toss with gluten-free pasta or zucchini noodles if desired, and garnish with fresh parsley.

This Dairy-Free Shrimp Scampi is a vibrant, refreshing dish that is sure to impress guests during holiday dinners or celebrations. The bright lemony flavors, coupled with the richness of the olive oil-based sauce, provide a satisfying taste without any dairy. Whether served over pasta or a healthier alternative like zucchini noodles, this shrimp scampi will elevate any holiday meal with its delicious simplicity.

Dairy-Free Shrimp and Avocado Salad

A light, refreshing, and colorful addition to any holiday spread, this Dairy-Free Shrimp and Avocado Salad combines perfectly cooked shrimp with creamy avocado, crunchy vegetables, and a tangy lime dressing. It’s a fresh, healthy dish that pairs wonderfully with festive meals and provides a contrast to heavier holiday fare.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 small cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon honey or agave (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, diced avocado, cucumber, red onion, cherry tomatoes, and fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately, or refrigerate for up to an hour before serving.

This Dairy-Free Shrimp and Avocado Salad is the perfect way to add a burst of color and freshness to any holiday table. The creamy avocado pairs beautifully with the shrimp and crisp vegetables, while the zesty lime dressing brings everything together in a light, healthy way. It’s not only a crowd-pleaser but also a great option for anyone following a dairy-free diet, ensuring everyone at your celebration can enjoy a nutritious and satisfying dish.

Dairy-Free Shrimp Tacos with Mango Salsa

These Dairy-Free Shrimp Tacos are a vibrant and delicious choice for your holiday menu. With tender shrimp seasoned with a flavorful spice mix, topped with a fresh mango salsa, and wrapped in soft corn tortillas, they’re a festive, gluten-free option that’s full of bold, tropical flavors. It’s a fun, casual dish that’s perfect for a holiday gathering or as a main course during a festive meal.

Ingredients for Shrimp:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

Ingredients for Mango Salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Tacos:

• 8 small corn tortillas
• Lime wedges for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper. Let the shrimp marinate for about 10-15 minutes.
2. While the shrimp marinates, make the mango salsa. In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt. Mix well and set aside.
3. Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until pink and opaque.
4. Warm the corn tortillas in a dry skillet for 1-2 minutes, flipping halfway through.
5. To assemble the tacos, place a few shrimp in each tortilla and top with a generous spoonful of mango salsa. Serve with lime wedges on the side.

These Dairy-Free Shrimp Tacos with Mango Salsa offer a delightful combination of sweet, savory, and spicy flavors, making them a perfect choice for any holiday gathering. The succulent shrimp, the bright, refreshing mango salsa, and the warm corn tortillas create an irresistible bite. This dish is not only visually stunning but also incredibly satisfying, making it a great dairy-free option that’s sure to be enjoyed by guests of all tastes. Whether you’re serving them as a casual dinner or as part of a festive spread, these tacos will bring a burst of tropical goodness to your holiday table.

Dairy-Free Shrimp and Coconut Curry

This Dairy-Free Shrimp and Coconut Curry is a creamy, flavorful dish that’s perfect for a holiday dinner. The richness of the coconut milk blends beautifully with the spices, creating a comforting, savory sauce that complements tender shrimp. This dish pairs wonderfully with jasmine rice or cauliflower rice for a complete, satisfying meal. The aromatic spices and coconut milk bring warmth to any festive gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil or coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (jasmine, basmati, or cauliflower rice) for serving

Instructions:

1. Heat the olive or coconut oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the garlic and ginger, and cook for another minute, until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for another 1-2 minutes to release the spices’ flavors.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and let the sauce cook for 5-7 minutes, allowing it to thicken slightly.
5. Add the shrimp to the skillet, stirring to coat in the sauce. Cook for 4-5 minutes, or until the shrimp are pink and opaque.
6. Stir in the lime juice, and season with salt and pepper to taste.
7. Serve over cooked rice or cauliflower rice, garnished with fresh cilantro.

This Dairy-Free Shrimp and Coconut Curry is the epitome of comfort food with its creamy texture and aromatic spices. The shrimp soak up the rich, flavorful sauce, making every bite a delight. Whether you’re preparing for a cozy dinner or a holiday feast, this dish brings an exotic, warm touch to the table. The combination of coconut milk and curry creates a satisfying, dairy-free alternative to traditional creamy curries, making it a great option for everyone to enjoy.

Dairy-Free Shrimp and Asparagus Stir-Fry

A quick, easy, and healthy dish, this Dairy-Free Shrimp and Asparagus Stir-Fry is a great option for a light yet satisfying holiday meal. The shrimp are perfectly cooked with tender asparagus, and the dish is tossed in a savory garlic-ginger sauce. It’s an easy-to-make, nutritious meal that provides a vibrant contrast to heavier holiday fare, offering a fresh, seasonal taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil or avocado oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• Sesame seeds (optional for garnish)
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat the olive or avocado oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the asparagus and sauté for about 4-5 minutes, or until the asparagus is just tender but still crisp.
3. Add the garlic and ginger to the skillet, and sauté for another 1-2 minutes, until fragrant.
4. Stir in the soy sauce (or coconut aminos), rice vinegar, sesame oil, and honey or maple syrup. Let the sauce simmer for 2 minutes to allow the flavors to meld together.
5. Return the shrimp to the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes, heating the shrimp through.
6. Season with salt and pepper to taste, and garnish with sesame seeds and fresh cilantro or green onions before serving.

This Dairy-Free Shrimp and Asparagus Stir-Fry is a delicious, colorful dish that combines the natural sweetness of shrimp with the crisp freshness of asparagus. The savory, slightly sweet sauce brings all the ingredients together, making it a well-balanced and satisfying choice for a holiday meal. It’s an ideal dish for those looking for a lighter, healthier option that still delivers on flavor. Quick to make and packed with nutrients, this stir-fry is sure to be a crowd-pleaser at your next holiday gathering.

Dairy-Free Shrimp and Roasted Beet Salad

This Dairy-Free Shrimp and Roasted Beet Salad offers a unique combination of tender shrimp, earthy roasted beets, and a tangy vinaigrette. The vibrant colors and bold flavors make this salad an impressive and healthy addition to any holiday spread. It’s refreshing, nutritious, and a perfect way to balance out richer holiday dishes with something light yet satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium-sized beets, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted (optional)
• 2 tablespoons olive oil (for vinaigrette)
• 1 tablespoon balsamic vinegar (for vinaigrette)
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet cubes on a baking sheet, drizzle with olive oil, balsamic vinegar, thyme, salt, and pepper. Roast for 25-30 minutes, until the beets are tender and caramelized. Remove from the oven and set aside to cool.
2. While the beets roast, heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque. Remove from the skillet and set aside.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the mixed greens, roasted beets, red onion, walnuts (if using), and shrimp.
5. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

The Dairy-Free Shrimp and Roasted Beet Salad is a visually stunning dish, with the vibrant red of the beets contrasting beautifully with the pink shrimp and fresh greens. The sweet, earthy flavors of the roasted beets pair wonderfully with the shrimp, while the tangy vinaigrette ties everything together. This salad is a perfect option for a holiday meal, offering both elegance and nutrition. It’s a refreshing change from traditional holiday sides, and its combination of flavors and textures will leave your guests asking for more.

Dairy-Free Shrimp Tacos with Mango Salsa

These Dairy-Free Shrimp Tacos with Mango Salsa are a vibrant and tropical twist on a holiday favorite. The shrimp are seasoned with a blend of spices and cooked until tender, then tucked into soft corn tortillas and topped with a zesty mango salsa. The sweet and tangy salsa balances the heat from the shrimp, making these tacos a perfect addition to any holiday celebration. Quick to prepare and bursting with flavor, these tacos are sure to become a crowd favorite.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 mango, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 tablespoon lime juice
• 1/2 jalapeno, minced (optional for heat)
• 1 avocado, sliced (optional for garnish)

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until the shrimp turn pink and opaque.
3. While the shrimp cook, prepare the mango salsa. In a separate bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeno (if using). Stir well and season with salt to taste.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a few shrimp on each tortilla and top with a generous spoonful of mango salsa. Garnish with avocado slices if desired.

These Dairy-Free Shrimp Tacos with Mango Salsa offer a delightful combination of flavors and textures, from the perfectly seasoned shrimp to the refreshing, tangy mango salsa. The natural sweetness of the mango complements the savory shrimp, creating a balance of heat and freshness that’s perfect for holiday gatherings. The tacos are simple to make, and their vibrant colors make them a show-stopping dish on any festive table. Enjoy them as a light main course or as part of a taco bar for a fun and interactive holiday meal.

Dairy-Free Shrimp and Sweet Potato Hash

This Dairy-Free Shrimp and Sweet Potato Hash is a hearty and flavorful dish, ideal for a satisfying holiday breakfast or brunch. The sweet potatoes are roasted to perfection, creating a crispy, caramelized base for the tender shrimp and sautéed vegetables. The addition of fresh herbs adds brightness to the dish, while the natural sweetness of the sweet potatoes complements the savory shrimp. It’s a filling yet light option that works well as a comforting holiday breakfast or a dinner side dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon fresh thyme leaves (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, dried thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. While the sweet potatoes roast, heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion, red bell pepper, and garlic. Sauté for 4-5 minutes until the vegetables soften.
4. Add the roasted sweet potatoes to the skillet and toss to combine with the vegetables.
5. Return the shrimp to the skillet and stir to incorporate. Cook for an additional 2 minutes to heat through.
6. Garnish with fresh parsley and thyme before serving.

This Dairy-Free Shrimp and Sweet Potato Hash is a fantastic dish that combines the sweetness of roasted sweet potatoes with the savory flavors of shrimp and vegetables. It’s a satisfying, nutrient-packed meal that works well for both breakfast and dinner. The crispy sweet potatoes and tender shrimp create a comforting, hearty combination, while the fresh herbs add a burst of flavor. Whether served as a festive brunch or a light dinner, this dish offers a healthy and delicious option for any holiday spread.

Dairy-Free Shrimp Scampi with Zucchini Noodles

Dairy-Free Shrimp Scampi with Zucchini Noodles offers a lighter, gluten-free twist on the classic shrimp scampi. The shrimp are sautéed in a garlic and lemon sauce with olive oil, and instead of traditional pasta, zucchini noodles (zoodles) are used to keep the dish fresh and low-carb. The garlic-lemon sauce is rich and flavorful, making this dish a perfect choice for a health-conscious holiday meal that still feels indulgent.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 large zucchinis, spiralized into noodles
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine or vegetable broth
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil. Add the minced garlic and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.
3. Pour in the white wine or vegetable broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until they begin to soften but still retain some texture.
5. Return the shrimp to the skillet and toss everything together with lemon juice. Cook for another 1-2 minutes to heat through.
6. Season with salt and pepper to taste, and garnish with fresh parsley. Serve with lemon wedges.

This Dairy-Free Shrimp Scampi with Zucchini Noodles is a light and fresh take on a beloved classic. The zoodles provide a satisfying texture, while the garlic and lemon sauce infuses the shrimp with delicious, tangy flavors. It’s an ideal dish for a holiday meal that’s both healthy and indulgent, offering a flavorful alternative to traditional pasta-based scampi. With its bright, citrusy notes and tender shrimp, this dish makes a perfect addition to any festive occasion. Enjoy it as a main course or as a special side to complement your holiday spread.

Dairy-Free Shrimp and Avocado Salad

This Dairy-Free Shrimp and Avocado Salad is a light, fresh, and healthy dish that’s perfect for holiday gatherings. The tender shrimp are paired with creamy avocado, crisp lettuce, and a zesty citrus dressing, creating a refreshing salad that’s both satisfying and nourishing. The citrus dressing adds a bright contrast to the richness of the avocado and the sweetness of the shrimp, making it a great choice for a festive appetizer or a light main course. This salad is quick to prepare and will add a touch of elegance to your holiday table.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 large avocado, diced
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from the skillet and set aside to cool.
2. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
3. In a large bowl, toss together the mixed greens, avocado, cucumber, cherry tomatoes, and red onion.
4. Add the cooled shrimp to the salad and drizzle with the citrus dressing. Toss gently to combine.
5. Garnish with fresh cilantro and serve immediately.

The Dairy-Free Shrimp and Avocado Salad is the epitome of light, refreshing elegance. The creamy avocado perfectly complements the sweetness of the shrimp, while the crunchy vegetables provide a satisfying texture. The zesty citrus dressing ties everything together, adding a burst of flavor that’s both vibrant and tangy. This salad is not only dairy-free but also naturally gluten-free and packed with healthy fats and protein, making it a wonderful choice for a nutritious holiday meal. It’s a versatile dish that can be served as a starter or a main course, making it a perfect fit for any holiday spread.

Dairy-Free Shrimp and Asparagus Stir-Fry

This Dairy-Free Shrimp and Asparagus Stir-Fry is a quick, flavorful dish that combines tender shrimp with vibrant asparagus and a savory sauce. The shrimp are cooked to perfection and paired with crisp-tender asparagus in a rich, umami-packed stir-fry sauce made from garlic, ginger, and coconut aminos. This dish is a great way to incorporate fresh vegetables into your holiday menu while still keeping it light and satisfying. The stir-fry comes together in under 30 minutes, making it an easy yet impressive option for a holiday dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons coconut aminos (or tamari for soy-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup (optional for sweetness)
• Salt and pepper to taste
• 1 tablespoon sesame seeds (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add the asparagus to the skillet and stir-fry for 5-7 minutes, until tender but still crisp.
4. Return the shrimp to the skillet and add the coconut aminos, rice vinegar, sesame oil, and honey (if using). Toss everything together and cook for another 2-3 minutes to combine and heat through.
5. Season with salt and pepper to taste, then garnish with sesame seeds and fresh cilantro.

This Dairy-Free Shrimp and Asparagus Stir-Fry is a vibrant, healthy dish that brings together the savory flavors of shrimp and the fresh crunch of asparagus. The rich, umami stir-fry sauce adds depth to the dish without overwhelming the natural flavors of the ingredients. Quick and easy to prepare, this stir-fry makes a perfect addition to your holiday meal, offering a light yet filling option that’s dairy-free and packed with nutrients. The sesame seeds and cilantro garnish add a beautiful touch, making it as visually appealing as it is delicious.

Dairy-Free Shrimp and Coconut Curry

This Dairy-Free Shrimp and Coconut Curry is a rich and creamy dish that is perfect for a cozy, flavorful holiday meal. The shrimp are simmered in a coconut milk-based curry sauce with a blend of aromatic spices, creating a comforting dish that’s both indulgent and light. The coconut milk adds a smooth, velvety texture, while the spices provide warmth and depth. This dish pairs wonderfully with steamed rice or gluten-free naan for a complete, satisfying meal. It’s a great way to bring a touch of global flair to your holiday table.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth or water
• 1/2 teaspoon salt, or to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Cooked rice or gluten-free naan (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, cooking for 3-4 minutes until softened and fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for another 1-2 minutes to toast the spices.
3. Add the coconut milk and vegetable broth to the skillet, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes to allow the flavors to meld.
4. Add the shrimp to the skillet and cook for 3-4 minutes, until the shrimp are pink and opaque.
5. Stir in the lime juice and season with salt to taste.
6. Serve the curry over rice or with gluten-free naan, and garnish with fresh cilantro.

This Dairy-Free Shrimp and Coconut Curry is a rich and comforting dish that brings the perfect balance of creamy coconut milk and aromatic spices. The shrimp absorb the delicious flavors of the curry sauce, making each bite a flavorful experience. This curry is a wonderful option for a festive holiday meal that’s both indulgent and dairy-free. Paired with rice or naan, it’s a hearty and satisfying dish that will leave everyone at the table asking for seconds. The lime juice and fresh cilantro garnish add a refreshing contrast, making it a memorable and delicious holiday favorite.

Dairy-Free Shrimp Scampi with Zucchini Noodles

This Dairy-Free Shrimp Scampi with Zucchini Noodles is a fresh and healthy twist on the classic Italian dish. The shrimp is sautéed in a garlic-infused olive oil with a splash of lemon juice and fresh parsley, creating a light yet flavorful sauce. Zucchini noodles serve as a low-carb alternative to pasta, making this dish perfect for those looking for a lighter, dairy-free holiday meal. This recipe is quick, easy, and full of fresh, vibrant flavors, making it an elegant option for a holiday dinner that won’t leave you feeling overly full.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles (zoodles)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon lemon zest (optional, for garnish)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet, season with salt and pepper, and cook for 3-4 minutes until the noodles are tender but still firm.
4. Add the cooked shrimp back into the skillet, along with the lemon juice, red pepper flakes, and fresh parsley. Toss to combine and heat through for another 2 minutes.
5. Serve the shrimp scampi over the zucchini noodles and garnish with lemon zest, if desired.

This Dairy-Free Shrimp Scampi with Zucchini Noodles is a light, flavorful dish that’s perfect for a festive holiday meal. The combination of tender shrimp, garlic, and fresh lemon creates a dish that’s both aromatic and refreshing, while the zucchini noodles offer a healthy, low-carb alternative to pasta. Quick to prepare and full of vibrant flavors, this dish is a great way to enjoy a lighter holiday meal without sacrificing taste. The added fresh parsley and lemon zest provide a pop of color and brightness, making this shrimp scampi an elegant, dairy-free addition to any holiday table.

Dairy-Free Shrimp Tacos with Mango Salsa

These Dairy-Free Shrimp Tacos with Mango Salsa are a vibrant, refreshing, and easy-to-make option for a holiday meal. The shrimp are seasoned with smoky chili and lime, then topped with a sweet and tangy mango salsa that adds a burst of flavor. The tacos are served in soft corn tortillas, making them gluten-free and naturally dairy-free. This recipe is a fantastic way to celebrate the season with a fresh and festive dish that’s bursting with color and flavor. Perfect for casual holiday meals or as an appetizer, these tacos are a crowd-pleaser.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• 8 small corn tortillas

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a small bowl, combine the chili powder, cumin, paprika, lime juice, salt, and pepper. Toss the shrimp in the spice mixture, ensuring they are evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove from the skillet and set aside.
3. For the mango salsa, combine the diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Stir gently to combine.
4. Warm the corn tortillas in a dry skillet or on a griddle for 1-2 minutes until they are soft and pliable.
5. Assemble the tacos by placing a few shrimp in each tortilla, then top with the mango salsa.
6. Serve immediately, garnished with extra cilantro if desired.

These Dairy-Free Shrimp Tacos with Mango Salsa are a perfect combination of savory and sweet flavors, making them an ideal addition to your holiday spread. The seasoned shrimp are perfectly complemented by the fresh, tangy mango salsa, creating a refreshing bite with every taco. The use of soft corn tortillas keeps the dish gluten-free, and the combination of vibrant colors makes it visually stunning. This dish is not only quick and easy to prepare but also light and refreshing, making it an excellent choice for a more casual holiday meal that still impresses with its bold flavors.

Dairy-Free Shrimp and Sweet Potato Hash

This Dairy-Free Shrimp and Sweet Potato Hash is a hearty and comforting dish perfect for a holiday brunch or dinner. The sweet potatoes are roasted to crispy perfection and combined with tender shrimp, bell peppers, onions, and spices for a flavorful and satisfying meal. The smoky paprika and cumin bring warmth to the dish, while the sweet potatoes offer a delicious balance to the savory shrimp. This recipe is naturally dairy-free, packed with nutrients, and makes a great centerpiece for a holiday breakfast or brunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and toss them with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the smoked paprika, cumin, salt, and pepper, then add the shrimp. Cook the shrimp for 2-3 minutes per side until pink and opaque.
4. Once the sweet potatoes are roasted, add them to the skillet with the shrimp and vegetables, tossing everything together to combine.
5. Garnish with fresh parsley and serve immediately.

The Dairy-Free Shrimp and Sweet Potato Hash is a flavorful and satisfying dish that is perfect for a holiday brunch or dinner. The roasted sweet potatoes bring a natural sweetness that balances perfectly with the savory shrimp and vegetables. The smoky paprika and cumin provide a depth of flavor, making this hash both hearty and aromatic. This recipe is easy to prepare, nutrient-dense, and makes a fantastic centerpiece for any holiday meal, offering a unique twist on traditional holiday dishes. Whether served as a main course or as a side dish, it’s sure to be a hit at your celebration.

Note: More recipes are coming soon!